Get ready to fall in love with cozy, colorful comfort food: Instant Pot Cauliflower Curry. This Indian-inspired vegan main is loaded with tender cauliflower, warming spices, peas, creamy coconut milk, and bright, fresh flavors. With just 20 minutes from start to finish and a single pot to clean, it’s the ultimate weeknight dinner that doesn’t sacrifice an ounce of flavor—seriously, it’s the kind of dish that stops conversation at the table. Whether you’re a seasoned curry lover or just looking to jazz up your veggie repertoire, Instant Pot Cauliflower Curry is about to become a new favorite in your kitchen!
Ingredients You’ll Need
Every ingredient in this recipe pulls its own weight, working together to create a curry that’s rich, aromatic, and vibrantly colored. These simple pantry staples and fresh veggies combine to yield a dish that tastes as wonderful as it looks—and the ingredient list is blissfully short and approachable!
- Cauliflower florets: This is our star veggie—choose a firm, medium head and chop it into even-sized pieces for perfectly tender results.
- Onion: Finely chopped onion forms the aromatic base and helps to gently sweeten the curry.
- Garlic: Freshly minced garlic packs a savory punch and rounds out the spice blend beautifully.
- Ginger: Adds a bright, fresh note with a gentle heat—go for fresh if you can!
- Vegetable oil: Just enough to sauté the aromatics and make sure nothing sticks.
- Diced tomatoes: Use a can of tomatoes (with juice!) for the right balance of acidity, sweetness, and sauciness.
- Coconut milk: The creamy, dreamy backbone of this curry; it mellows the spices and makes each bite lusciously rich.
- Curry powder: The all-in-one spice blend that brings classic curry flavor—choose a good-quality one for maximum impact.
- Ground cumin: Adds earthy undertones and depth to the spice profile.
- Ground turmeric: Brings vibrant color and subtle warmth for that signature curry glow.
- Paprika: Gives gentle smokiness and a touch of sweetness to the background.
- Cayenne pepper (optional): For those who love a gentle kick—add it (or not) based on your heat preference.
- Salt: Essential for balancing and enhancing all flavors.
- Black pepper: Delivers sharp pops of flavor throughout the curry.
- Frozen peas: No need to thaw! Just stir them in at the end for bright color, subtle sweetness, and a pop of green.
- Fresh cilantro: Chopped and sprinkled on top to add a burst of fresh flavor and a pretty finish.
How to Make Instant Pot Cauliflower Curry
Step 1: Sauté Aromatics
Set your Instant Pot to sauté mode and pour in the vegetable oil. As soon as the oil is shimmering, toss in the chopped onion and let it sizzle for about 3 to 4 minutes, stirring occasionally until it softens and turns slightly golden. Next, add the minced garlic and fresh ginger, stirring them in for just a minute—your kitchen will start smelling absolutely incredible as the flavors wake up!
Step 2: Build the Spice Base
Time for those spices! Sprinkle in the curry powder, ground cumin, turmeric, paprika, cayenne powder (if you’re using it), salt, and black pepper. Stir everything together and let it toast for about a minute. You’ll see the spices bloom and become deeply aromatic, giving your curry an irresistible kick of flavor from the start.
Step 3: Add Tomatoes and Cauliflower
Pour in the diced tomatoes with all their juices and use a wooden spoon to scrape up any flavorful bits from the bottom of the pot (don’t skip this step—it’s where extra depth comes from). Stir in the cauliflower florets and then pour in the can of coconut milk, mixing everything together so the veggies are coated in the spicy, creamy sauce.
Step 4: Pressure Cook
Turn off sauté mode and securely lock the Instant Pot lid in place. Cook on high pressure for just 3 minutes. As soon as the timer beeps, perform a quick release—careful, there’s a lot of steam! Open the lid and give everything a gentle stir. That cauliflower should be tender but not mushy, bathing in golden, fragrant sauce.
Step 5: Finish and Serve
Finally, stir in the frozen peas and let the curry rest for a couple of minutes; the heat will thaw the peas and brighten their color while keeping them perfectly tender. Taste the curry and adjust the salt if you like, then shower the finished dish with plenty of fresh chopped cilantro before serving. Your Instant Pot Cauliflower Curry is ready to enjoy!
How to Serve Instant Pot Cauliflower Curry
Garnishes
A generous sprinkle of chopped fresh cilantro is classic, adding a pop of green and a lift of herby, fresh flavor. A squeeze of lime just before serving makes everything zing, and if you’re feeling fancy, a pinch of toasted coconut or thinly sliced red onion on top is a fun twist. The curry’s velvety sauce is just begging for bold, fresh toppings!
Side Dishes
Instant Pot Cauliflower Curry is incredible over a bed of fluffy basmati or jasmine rice, as the grains soak up all that creamy, spiced sauce. If you prefer, serve it with warm naan, chapati, or paratha for scooping and savoring every bite. A cool, creamy cucumber raita or a simple green salad on the side balances the curry’s warmth beautifully and rounds out the meal.
Creative Ways to Present
Think beyond the bowl! Ladle the curry into individual mugs for a cozy, hands-on appetizer at your next gathering. Try spooning it over baked sweet potatoes for a hearty (and Instagram-worthy) twist, or serve it stuffed into pita or wrapped in roti for an on-the-go, flavorful lunch. This Instant Pot Cauliflower Curry always steals the show, however you plate it.
Make Ahead and Storage
Storing Leftovers
Leftover Instant Pot Cauliflower Curry holds up so well! Once cooled, transfer it to an airtight container and refrigerate for up to 4 days. The flavors deepen as it sits, so you might even find the curry tastes better on day two. Be sure to store it as soon as it hits room temperature for maximum freshness.
Freezing
For longer storage, freeze the curry in single-serve portions or in a large freezer-safe container. It will keep beautifully for up to 2 months. Let it cool completely before transferring and always label the container with the date. To thaw, move a portion to the fridge overnight or use the microwave for a gentle defrost.
Reheating
Reheating Instant Pot Cauliflower Curry is easy! Warm it in the microwave or on the stovetop over low heat, adding a splash of water or coconut milk if the sauce has thickened too much. Stir gently until piping hot and finish with a fresh sprinkle of cilantro to liven things up before serving.
FAQs
Can I add extra vegetables or protein to this curry?
Absolutely! Feel free to toss in carrots, bell peppers, spinach, or mushrooms for extra color or nutrition. For a protein boost, add a drained can of chickpeas before pressure cooking—they soak up the curry’s flavor and make the meal even heartier.
Is this Instant Pot Cauliflower Curry spicy?
The heat level is mild when you skip the cayenne and just right for most palates. If you like a spicier curry, add extra cayenne or finish with chopped green chilies. For a milder version, simply leave out the cayenne and serve with a cooling yogurt dip.
What if I don’t have an Instant Pot?
You can still enjoy this cauliflower curry! Simply follow the recipe using a large Dutch oven or saucepan on the stovetop—simmer covered for about 15 to 20 minutes or until the cauliflower is tender, stirring occasionally and adjusting the liquid as needed.
Can I make Instant Pot Cauliflower Curry ahead of time?
Yes, this curry is perfect for meal prep! Make it up to three days ahead and store in the fridge. It reheats beautifully, making it a stress-free option for lunches or quick dinners throughout the week.
What type Main Course
Any mild or medium curry powder works well, but try to pick one you love the aroma of, since it’s the backbone of the dish. If you have a favorite brand or blend (even homemade!), use that for extra-special homemade flavor in your Instant Pot Cauliflower Curry.
Final Thoughts
There’s just something special about gathering everyone around the table for a big, comforting bowl of Instant Pot Cauliflower Curry. Whether you’re cooking for a weeknight or a celebration, I hope you’ll fall for its vibrant flavors and irresistibly creamy sauce—give it a try, and don’t be surprised if it lands a permanent spot in your dinner rotation!
Print
Instant Pot Cauliflower Curry Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Instant Pot Cauliflower Curry is a flavorful and creamy vegan curry that’s quick and easy to make. Loaded with cauliflower, peas, and aromatic spices, it’s a satisfying main course that pairs perfectly with steamed rice or naan bread.
Ingredients
Main Ingredients:
- 1 medium head of cauliflower, cut into florets
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon vegetable oil
Spices and Seasonings:
- 1 can (14 ounces) diced tomatoes
- 1 can (14 ounces) coconut milk
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Additional:
- 1 cup frozen peas
- Fresh cilantro, chopped for garnish
Instructions
- Sauté Aromatics: Set the Instant Pot to sauté mode, add vegetable oil, onion, garlic, and ginger. Sauté until softened.
- Add Spices: Stir in curry powder, cumin, turmeric, paprika, cayenne, salt, and pepper. Toast for 1 minute.
- Cook Curry: Add tomatoes, cauliflower, and coconut milk. Pressure cook for 3 minutes, then quick release.
- Finish: Stir in peas, adjust seasoning, and garnish with cilantro before serving.
Notes
- Serve with steamed rice or naan bread.
- For added protein, include a can of chickpeas in the curry.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 6g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 11g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
